Inspection Report

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-304.15 (A) - Priority: Gloves, Use Limitation; Limited to One Task. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: Observed an employee with soiled gloves wash their gloves in the hand sink to start working on preparing naan. Employee was informed single-use gloves shall be used for only one task such as working with ready to eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Employee removed their gloves, washed their hands, and donned new gloves. Corrective Action: Corrected at time of inspection.

Violation #: 20

Repeat Violation

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.

Addl Notes: Observed cooked chicken with an internal temperature of 99*F in the walk-in refrigerator; the person in charge indicated it was cooked and placed in the walk-in refrigerator 3 hours before inspection. The chicken was in a 6-inch metal pan with a cover. Also observed cooked potatoes sitting on the counter with an internal temperature of 88*F; the person in charge indicated that they had been sitting on the counter for at least 2 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed the following time/temperature controlled for safety foods in the walk-in refrigerator with internal temperatures between 44*F - 52*F: cooked chicken dishes, cooked goat dishes, cooked lamb dishes, cooked beef dishes, cooked potatoes, cooked curry, onion gravy, rice pudding, hummus, dairy (heavy cream, milk, cheese, paneer, yogurt), raw beef, raw chicken. The person in charge indicated all of these foods had been in the unit for more than 4 hours and when the establishment took internal temperatures at the beginning of their shift today they were between 43*F - 44*F. The measured ambient temperature of the unit was 40.1*F. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed 3 spray bottles without labels indicating what was in container. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material to help prevent the dangerous misuse of the contents. The bottles were labelled. Corrective Action: Corrected at time of inspection.

Violation #: 33

Repeat Violation

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Observed cooked pakoras (internal temperature 83*F) and cooked ginger/garlic paste (80*F) sitting on a cart in the kitchen; person in charge indicated they were cooked 1 hour before inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Person in charge placed the pakoras on a sheet pan and put them in the walk-in refrigerator and placed the ginger garlic paste in the walk-in refrigerator as well. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECTUIVE)

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed wood panel in place of the reach-in glass door for the walk-in refrigerator. Person in charge indicated the door was shattered and they put the wood and duct tape up in place of the glass door while they wait for a replacement. The glass door next to it had gaskets in disrepair that caused the glass door to open when the main door is closed. Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.